Course Code: SIT30813, CRICOS Code: 081460A
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification is suitable for an Australian Apprenticeship pathway.
2 semesters (36 tuition weeks)
Application Fee: $200
Tuition: $6,575 per semester
Domestic (Full Fee Paying)
Application Fee: $199
Mode of Study
Face to Face/ On Campus
Job Roles and Titles May Include:
There are no formal entry requirements for this qualification. It is recommended that candidates undertake lower level qualifications, and/or gain industry experience prior to entering SIT40413 Certificate IV in Commercial Cookery/SIT50313 Diploma of Hospitality. However this is not mandatory.
International students entering this qualification must have an English Language proficiency level of one of the below:
- IELTS band score of 5.5 or an equivalent internationally recognised exam result in line with DIBP regulations (http://www.border.gov.au/Trav/Stud/More/Student-Visa-English-Language-Requirements)
- IELTS band score of 5.0 then satisfactory completion of an Upper Intermediate ELICOS or EAL or EAP program up to 20 weeks
- Completion of at least upper intermediate ELICOS from NEAS accredited Centre (http://www.neas.org.au/studentsagents/centre-locator)
- studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
- within two years of your application date have successfully completed in Australia
- a foundation course
- a Senior Secondary Certificate of Education or
- a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.
Ozford also offers all students the opportunity to undertake a pre-entry English Proficiency Test (EPT) as part of the student enrolment process. Students can choose to undertake the English Proficiency Test (EPT) to confirm their level of English proficiency. Other students will be encouraged to undertake the English Proficiency Test (EPT) if for any reason there is doubt or concern about their English language Proficiency. Those students who gain less than 70% at the English Proficiency Test (EPT) will be required to undertake an ELICOS or ESL program up to 20 weeks at Upper Intermediate level.
Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. Applicants wishing to have Recognition of Prior Learning should complete the relevant RPL application form available from student administration.
|To achieve a Certificate III in Commercial Cookery, 25 units must be completed|
|22 cores unit plus 3 elective units|
|BSBWOR203B||Work effectively with others|
|SITHCCC101||Use food preparation equipment|
|SITHKOP101||Clean kitchen premises and equipment|
|SITXINV202||Maintain the quality of perishable items|
|SITXWHS101||Participate in safe work practices|
|HLTAID003||Provide first aid|
|SITXFSA101||Use hygienic practices for food safety|
|SITHCCC201||Produce dishes using basic methods of cookery|
|SITHCCC202||Produce appetisers and salads|
|SITHCCC203||Produce stocks, sauces and soups|
|SITHCCC204||Produce vegetable, fruit, egg and farinaceous dishes|
|SITHCCC301||Produce poultry dishes|
|SITHCCC302||Produce seafood dishes|
|BSBSUS201A||Participate in environmentally sustainable work practices|
|SITHCCC309||Work effectively as a cook|
|SITXFSA201||Participate in safe food handling practices|
|SITHCCC303||Produce meat dishes|
|SITXHRM301||Coach others in job skills|
|SITHKOP302||Plan and cost basic menus|
|SITHCCC308||Produce cakes, pastries and breads|
|SITHCCC307||Prepare food to meet special dietary requirements|
|SITHIND201||Source and use information on the hospitality industry|
|SITHFAB201||Provide responsible service of alcohol|
|*Electives are subject to change.|
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customisation to address specific needs and learning situations.
Students will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor student progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a student. Assessment for the unit SITCCC309 Work effectively as a cook will be undertaken in a workplace with a fully operational commercial kitchen.￼